Easy chocolate butter cream

METHOD

How to make it

1. 01

   STEP 1

   Done

   Beat the butter for 10 minutes in your stand mixer or with the hand mixer until it is nicely creamy and airy.

2. 02

   STEP 2

   Done

   Strain the powdered sugar and cocoa powder together in one bowl and then stir with a fork. Stir in a second bowl the cream cheese with the vanilla extract until it is completely even and without lumps.

3. 03

   STEP 3

   Done

   Add spoon for spoon to the icing sugar-cacao mixture to the butter and mix it at a low position until everything is well mixed.

4. 04

   STEP 4

   Done

   Finally knock the cream cheese mixture through and let the mixer beat for another 5 minutes until your chocolate butter cream is creamy.

5. 05

   STEP 5

   Done

   You can now use the butter cream to lubricate your cake. Or fill it with a spray bag you use to make cookies with. You can store the chocolate butter cream in the refrigerator (in the spray bag or already processed in a cake or on cupcakes), but note that it will stiffen. Make sure it's at room temperature before you start using it or eating it.